Kimchi

Name: Kimchi
Cook time: 180 min
Total time: 180 min
Yield: 12 servings
Cuisine: Korean
Ingredients: 2 Napa Cabbages, baechu; about 2.5–3 kg total; 180g Korean Sea Salt, coarse (cheonil yeom); 240ml Water; 2 tbsp Sweet Rice Flour, chapssal garu; 1 tbsp Sugar; 12 cloves of Garlic, minced; 1 tbsp Ginger, fresh; minced; 1 cups Korean Red Pepper Flakes, gochugaru; (~100 g); adjust to taste; 120ml Korean Fish Sauce (Aekjeot), aekjeot; 2 tbsp Salted Fermented Shrimp, saeujeot; finely chopped; 400g Korean Radish, mu; cut into matchsticks; 6 Scallions, cut into 3–4 cm pieces; 1/2 small Onion, grated or pureed; 1/2 Asian Pear, grated (about 1/2 cup)

This classic Korean kimchi is a bright, tangy, and spicy fermented cabbage that balances heat, umami, and a hint of sweetness. Crunchy napa cabbage leaves are layered with a savory chile-and-seafood paste, then left to ferment into a lively condiment that brightens any meal.

This classic Korean kimchi is a bright, tangy, and spicy fermented cabbage that balances heat, umami, and a hint of sweetness. Cru... Show more

Traditional Korean Recipe

Health Grade

S+ · Outstanding

Rating

4.3

Time

3 hrs

Price

0,51 €

Calories

74 kcal

low calorie

healthy

nutritious

meal prep

Method

Quarter the cabbage

Trim both Napa cabbages, then cut each one lengthwise into quarters through the core so the leaves stay attached. If any outer leaves are loose or bruised, peel them off and save the nicest pieces for the jar.

Salt the cabbage

Spread the cabbage quarters in a large bowl and rub the leaves all over with coarse Korean Sea Salt, paying special attention to the thick white stems and tucking some salt between the layers. Let the cabbage sit for 1 hour, then turn the pieces over and let them sit for 1 more hour, until the stems bend easily but still feel crisp at the center.

Cook the binder

While the cabbage rests, whisk Water, Sweet Rice Flour, and Sugar in a small saucepan until smooth. Cook over medium heat, stirring constantly, until the mixture turns thick and glossy like a loose pudding, about 3 to 5 minutes. Scrape it into a bowl and let it cool so it is no longer hot before you mix in the seasoning.

Prep the fillings

Cut the Korean Radish into thin matchsticks and slice the Scallions into 3–4 cm pieces. Mince the Garlic and Ginger very finely, then grate or puree the Onion and Asian Pear until they turn into a soft, juicy pulp.

Mix the paste

Stir the cooled porridge together with the Korean Red Pepper Flakes, Korean Fish Sauce, Salted Fermented Shrimp, and the prepared garlic, ginger, onion, and pear until you have a thick, brick-red paste. Fold in the radish and scallions and keep mixing until every shred is evenly coated; if you want more heat, add a little more chile flake now.

Rinse and drain

Rinse the salted cabbage under cool water 2 to 3 times, especially along the stems. Taste a tiny piece from the thickest stem; it should be pleasantly salty, not harsh. Shake off the water, then let the cabbage drain in a colander for 20 minutes so the leaves are damp but not dripping.

Pack the kimchi

Slip the paste between the leaves of each cabbage quarter, then rub the outside lightly so every layer gets a coating. Pack the kimchi snugly into a clean jar or container, pressing down as you go so the brine rises and there are as few air pockets as possible. Leave a little headspace at the top and wipe the rim clean before closing it.

Ferment and chill

Leave the jar at cool room temperature for 1 to 2 days until it smells tangy and a few bubbles appear, then move it to the refrigerator. For the best flavor, let it chill for at least 1 day before serving, though it will keep getting better for several days.